Weeknight Chicken Alfredo

Ingredients

• 12 oz fettuccine
• 1 lb chicken breast, sliced thin
• 1 tbsp olive oil
• 3 tbsp butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups grated Parmesan
• 1/4 tsp nutmeg
• Salt and pepper

Steps

1. Cook the fettuccine, reserve 1/2 cup of water and drain.
2. Season the chicken and cook in the oil until browned and cooked through, 5 to 6 minutes. Set aside.
3. Melt the butter, add the garlic and then the cream. Simmer 4 minutes.
4. Whisk in the Parmesan and nutmeg until smooth.
5. Toss with the pasta and chicken, thinning with pasta water if needed.

Leftovers

Refrigerate for up to 3 days. Add a spoonful of water before reheating to loosen the sauce.

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